Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, baked penne with chicken and sun-dried tomatoes. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Baked Penne with Chicken and Sun-Dried Tomatoes. Halve each piece lengthwise, then thinly slice crosswise. Each baking dish serves four; bake one tonight, and freeze the other for a ready-made dinner later on.
Baked Penne with Chicken and Sun-Dried Tomatoes is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Baked Penne with Chicken and Sun-Dried Tomatoes is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook baked penne with chicken and sun-dried tomatoes using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Baked Penne with Chicken and Sun-Dried Tomatoes:
- Take 6 tbsp butter, plus more for baking dishes
- Take 1 Coarse salt and ground pepper
- Get 1 lb penne rigate
- Get 1 tsp olive oil
- Get 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
- Take 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
- Prepare 4 garlic cloves, minced
- Get 6 cup whole milk
- Take 10 oz white mushrooms, trimmed and thinly sliced
- Take 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
- Make ready 1 1/2 cup shredded provolone (6 ounces)
- Get 1 cup finely grated Parmesan (4 ounces)
A family favorite, this recipe makes one baking dish for now and one to freeze for a ready-made dinner when you're pressed for time. Drain pasta and return to pot. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
Steps to make Baked Penne with Chicken and Sun-Dried Tomatoes:
- Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
- In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
- In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
- Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
- Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
A light and fresh skillet supper of penne pasta, chicken, asparagus, artichoke hearts, and sun-dried tomato is a great way to celebrate asparagus season. All Reviews for Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts. This creamy sun-dried tomato penne was a hit, we devoured it as fast as we could. And our little one loved it too! Over low heat, cook the garlic and sun-dried tomatoes until fragrant, remove from the pan, set aside in a small bowl.
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